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Which might be why he thought of me and why we're drinking shine for breakfast. where there's food there's also gonna be booze. and likely a lot of it. oh, that's good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: that's for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isn't it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped ball with it. >> anthony: now, what's the famous greeting? is it, "have you eaten yet?" or is...

Midnight nam prik moon. that's what you do after you've had a few drinks. maybe a lot of drinks, because what you need -- maybe you didn't know you needed it, but you do -- is nam prik. thai chili dip. >> andy: yeah. nam prik is what the vast majority of thai people who live in america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: it's a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnight nam prik num. >> antho...

My way of thinking, in the hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top. nguyen qui duc is an author and journalist who spent much of his childhood in hue. >> nguyen qui duc: if i'm gonna die, if i'm going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: let's do it man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice noodles, garnished -- nay, heaped -- with tender slow cooked beef shank...

Maybe a lot of drinks, because what you need -- maybe you didn't know you needed it, but you do -- is nam prik. thai chili dip. >> andy: yeah. nam prik is what the vast majority of thai people who live in america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: it's a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnight nam prik num. >> anthony: made from roasted green chilies. accompanied by god's preferred delive...

Which might be why he thought of me and why we're drinking shine for breakfast. where there's food, there's also going to be booze. >> oh. >> and likely a lot of it. >> oh, that's good. >> this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes. then you mix it with pork. >> that for you. okay. >> oh, yeah. the nam prik is awesome. >> isn't it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> now, what's the famous greeting? is it have you eaten yet or have you had rice? >> it's both. li...